Sautéed Kale with Coconut Milk

100 g (3.5 oz) of cooked Kale: provides 28 calories and the following RDA of Vitamin K(778%), Vitamin C (49%) and is also a source of carotenoids lutein and Zeaxanthin (85%).

Sautéed Kale with Coconut Milk


  • 2 tablespoons olive oil
  • 1 bunch kale, ribs removed, and chopped
  • 1 medium onion, moon-sliced
  • ¼ cup diced tomatoes
  • ½ teaspoon each curry powder and paprika
  • ½ cup (coconut milk or cream or stock)
  • Salt and freshly ground pepper to taste


  1. Heat the olive oil over medium heat. Add the onions and sauté until soft.
  2. Add the diced tomatoes and cook for two minutes then add curry powder and paprika and cook for one minute.
  3. Add the coconut milk and season with salt and pepper. Add the Kale and cook to your desired doneness. I usually cook mine until the leaves wilt (4-6 minutes).
  4. Serve immediately. 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

15 thoughts

  1. Yum! Why have I never though of sauteeing Kale in coconut milk! That sounds delicious. Heading to try this out tonight as a side dish. Thank you. Please check out my blog and provide any feedback or ideas! xoxo Ashley

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